Savory Cake, Falafel-Style

Name: Savory Cake, Falafel-Style
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 10
Cuisine: Mediterranean
Ingredients: 4 large eggs; 250 g of flour; 12 g of baking powder; 150 g of olive oil; 130 g of milk; 90 g of mascarpone; 2 garlic cloves, peeled and deveined; 1 small yellow onion, peeled; 4 sprigs of fresh parsley; 12 sprigs of fresh coriander (cilantro); 20 fresh mint leaves; 1/4 tablespoon of paprika; 1/2 tablespoon of ground cumin; 1/2 tablespoon of ground coriander; 1/4 tablespoon of ground cardamom; Salt and pepper, to taste; 100 g of cooked chickpeas

Hello friends!

The weather is beautiful, it’s hot, the garden furniture is out again, and we’re officially switching to fresh meals. Today’s recipe is just perfect for the season!

Here’s my savory cake, falafel-style!

A recipe to enjoy all year round

Don’t worry, this savory falafel-style cake can be made and enjoyed all year long! And I’m sure you’ll be convinced very quickly. It’s super tasty, very moist, and so quick to prepare. The kind of recipe I love, as you already know…

What are falafels?

For those unfamiliar, it’s a Levantine culinary specialty very popular in the Middle East, consisting of chickpea or fava bean balls ground and mixed with various spices (and lots of other little things), fried in oil. The recipe is already on the blog, you can find it here.

Their origin…

Falafels are small fried balls made from legumes, often chickpeas or fava beans, and seasoned with various herbs and spices. Their exact origin is the subject of passionate debate in the Middle East, with many claiming this iconic dish as their own. Egypt is often considered the birthplace of falafels, where they are called ta’amiyas and traditionally made with fava beans. Some historians believe the dish dates back to Coptic Christians in Alexandria, who made it as a meat substitute during Lent.

Over time, falafels crossed borders and spread across the Levant, adapting in shape and ingredients depending on the region. In Lebanon, Syria, Palestine, or Israel, chickpeas often replace fava beans, and each culture adds its own flavor twist. Today, falafels represent both a beloved street food and a symbol of regional culinary pride.

Beyond their delicious simplicity, they also reflect cultural and political issues, as their appropriation can sometimes cause tensions. Nevertheless, their global success has turned them into an icon of vegetarian cuisine, embraced far beyond the Middle East.

Rediscovering flavors in a healthier version

I wanted to recreate the pleasure of eating falafels in a lighter version — no frying, and quicker to prepare. It’s true that once the deep fryer comes out, it’s never quick… (not to mention cleaning it afterward — not exactly fun!! 😉 ).

How I imagined this savory falafel-style cake recipe

So, I used the basic ingredients of falafels (chickpeas, spices, onion, garlic, fresh herbs) to turn them into a cake. I’m sharing it as part of a fresh meal, to be enjoyed cold or at room temperature alongside the usual sides served with falafels: cucumber raita, labneh, baba ganoush, hummus, or simply a good mixed salad. It’s awesome, trust me on that… You can even add some feta chunks if you like — it pairs beautifully.

My tip to store your savory falafel-style cake

When it comes to storage, this savory falafel-style cake is great. It keeps for several days wrapped in cling film in the fridge. You can even freeze it, whole or sliced. Handy if you’re prepping for a buffet in advance…

Also, if there aren’t many of you at the table, you can bake your falafel-style savory cake and freeze a few slices to enjoy whenever you like!

Necessary utensils:

A 24 cm mixing bowl,

A good paring knife,

A whisk,

A spatula,

A wire rack

And a 26 cm loaf pan (mine is a perforated one with a removable bottom from De Buyer).

That’s it, you’re ready to go — you know everything.

The recipe, Chef!

Print Recipe